In a large bowl, whisk together flour, sugar, salt and baking powder with a whisk.

Cut in the cold butter using two knives, until the mixture looks like coarse crumbs.

In a small bowl, mix together 2 eggs, vanilla extract, and milk.

Add wet ingredients to dry mixture and mix until just combined.

Add chopped strawberries and gently mix into batter.

Place mixture onto a floured counter or cutting board and knead lightly until it comes together as a dough.

Roll out the dough until approximately 1-inch-thick and use juice cup or round cookie cutter to cut out rounds. Alternatively, you can roll the dough out into a large rectangle, about 1 inch thick, and cut into 10-12 triangles.

Beat the remaining one egg in a small bowl and use pastry brush to glaze each scone.

Sprinkle with sugar (I use Sugar In The Raw natural turbinado sugar for topping as it’s a coarser sugar) and place on baking sheet.

Bake for 10-12 minutes, or until golden brown on top.

Let cool and serve with fresh strawberries or jam and Fussell’s cream or fresh whipped cream.

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I'm a local food researcher, foodie, and busy graduate student. I started Lester's Eats as a place to share good eats, using fresh, local ingredients that go straight from Lester's Farm to the kitchen. Each new recipe will highlight locally grown produce, which at the time of each new blog post, will be in season and flying off the shelves at Lester's Farm Market! You will also find nutritional facts and storage and selection tips with some of the recipes.

The recipes shared on this blog are authored by myself, or other wonderful blog contributors, such as Sydney Rice, creator of Little Island Baker (check out her mouth watering instagram account!), and she is also one of the many amazing staff you'll meet at Lester's Farm Market!